Ocean Treasure Salad with mussels and squid

Step-by-step cooking

1. Step 1:

   

   To start, rub the garlic on a fine grater and mix it with soy sauce and put it aside to infuse.

2. Step 2:

   

   Peel the salad from the upper (withered) leaves and separate a couple of fresh leaves more for decoration and cut across strips 1 cm wide.

3. Step 3:

   

   Boil the rice. We need crumbly rice. Wash the rice as well as possible, since we don't have a lot of it. Cook over medium heat in plenty of water, stirring occasionally. For maximum friability, you can rinse in cold water with a colander.

5. Step 4:

   

   We have ready-made seafood, and in this case it is absolutely not important in our oil or in brine.You don't need to cut them - torn ones are tastier. Here, by the way, the choice of the manufacturer of our sea cocktails will greatly affect the pleasure in the cooking process.

6. Step 5:

   

   Next it's time for us to cut tomatoes and cucumbers. Not large, not small, so as to preserve the juiciness and not turn the products into smoothies!

7. Step 6:

   

   The salad will be portioned. Carefully spread the lettuce leaves on a plate. Next, we spread our prepared products evenly in layers in turn, not forgetting to salt and pepper to taste (of course everything should be within reasonable limits). Each layer is sprinkled with walnut grated on a fine grater (to simplify the process, I sprinkle it immediately in a plate, you can finely chop it). We lay out 3 rows, pour the prepared dressing and sprinkle abundantly with walnuts.